INGREDIENTS:
Milk (2 liter).
Riceflour (500 gms).
Chach made of coconut scrapping, jaggery.
Salt a pinch of.
Palm Jaggery (250 gms).
Water (2 cups).
PROCEDURE:
Heat water in a wok and add salt and as it begins to boil, off the flame and add rice flour and keep stirring slowly and then vigourously, keep on adding four till it forms a tight dough.
Now before the dough cools and dries make small sumplings and add stuff chach, give them a shape of semi circle and keep aside, repeat the process till all flour is completed. Our pulli pithe is semi done.
Now meanwhile heat milk in a pan and allow it to thicken, as it gets thicken add the above prepared pithe to the milk and allow it to cook till all the pithe is cooked, check on, meanwhile add jaggery to the milk and stir well, so that jaggery melts.
As our pithe is cooked, in a small bowl, make a paste with 1TBs of riceflour with little lukewarm water and add it to the kheer and stir well, so that kheer gets thicken well and aroma of riceflour and jaggery lingers around.
Off the flame.
Serve and enjoy pulli pithe.
Milk (2 liter).
Riceflour (500 gms).
Chach made of coconut scrapping, jaggery.
Salt a pinch of.
Palm Jaggery (250 gms).
Water (2 cups).
PROCEDURE:
Heat water in a wok and add salt and as it begins to boil, off the flame and add rice flour and keep stirring slowly and then vigourously, keep on adding four till it forms a tight dough.
Now before the dough cools and dries make small sumplings and add stuff chach, give them a shape of semi circle and keep aside, repeat the process till all flour is completed. Our pulli pithe is semi done.
Now meanwhile heat milk in a pan and allow it to thicken, as it gets thicken add the above prepared pithe to the milk and allow it to cook till all the pithe is cooked, check on, meanwhile add jaggery to the milk and stir well, so that jaggery melts.
As our pithe is cooked, in a small bowl, make a paste with 1TBs of riceflour with little lukewarm water and add it to the kheer and stir well, so that kheer gets thicken well and aroma of riceflour and jaggery lingers around.
Off the flame.
Serve and enjoy pulli pithe.
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